Koko de mil (Tom Brown millet)

Instructions

1. Dissolve the millet flour in 250 ml of cold water until you get a smooth paste with no lumps.
2. Bring the rest of the water to a boil with the grated ginger in a saucepan.
3. Slowly pour the millet paste into the boiling water, stirring constantly with a whisk.
4. Cook for 15 to 20 minutes over low heat, stirring regularly, until the porridge thickens and becomes smooth.
5. Add the sugar, salt and cinnamon, then mix.
6. Serve hot, in bowls, with milk or coconut milk if you like.